Additional representative umami flavor compounds or umami flavor enhancing compounds include, but are not limited to: hydrolyzed soy protein, hydrolyzed zein, hydrolyzed wheat protein, anchovy sauce, fish paste, yeast extract, nutrient yeast, hydrolyzed yeast extract, mushroom powder, dehydrated mushroom, mushroom extract, black tea fungus, hydrolyzed vegetable protein, oyster sauce, soy sauce, soybean extract, tamari soy sauce, miso powder, miso sauce, pamason cheese, cheese solid, kelp powder, kelp, dehydrated kelp, kelp paste, dried laver, laver powder, laver paste, laver, dehydrated seaweed, seaweed powder, seaweed extract, tomato, dehydrated tomato, tomato powder, tomato extract, vegetable powder, vegetable extract, whey powder, whey solid, whey, collagen, gelatin, textured vegetable protein, sodium caseinate, calcium caseinate, magnesium caseinate, potassium caseinate, glyoxylic acid, 3-methyl-2-oxo-butyric acid, 3-methyl-2-oxo-pentanoic acid, 4-methyl-2-oxo-nonanoic acid, 3-hydroxy-2-oxo-propionic acid, oxaloacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propionic acid, 3- (4-hydroxyphenyl) -2-oxo-propionic acid, 2-oxo-1H-indole-3-propionic acid, 2-oxo-1H-imidazole-4-propionic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propionic acid, 3-mercapto-2-oxo-2-amino-2-oxo-hexanoic acid and 5-guanidino-2-oxo-pentanoic acid, 2-amino-butyric acid, alpha-alanine, glycine, norvaline, valine, aspartic acid, leucine, isoleucine, serine, threonine, glutamic acid, phenylalanine, tyrosine, cysteine, methionine, lysine, tryptophan, histidine, arginine, asparagine, glutamine, cystine, citrulline, theanine, gamma-methylene-glutamic acid, 2-ethyl-3, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine, 2, 3-diethyl-5-methylpyrazine, 3-ethyl-2-methylpyrazine, dimethylsulfide, dimethyldisulfide, dimethyltrisulfide, methylpropyldisulfide, 2-methylthiophenol, methylthio (3-methylthiopropanal), 2-octenal, 2, 4-nonadienal, 2, 4-decadienal, 2, 4-undecadinaldehyde, 2-methoxybenzaldehyde, 2, 4-dodecadienal, lauraldehyde, 2-furancarboxymethyl (2H) -furanone, 2, 6-dimethylbenzenethiol 2-nonen-1-ol, 10-undecenoic acid, undecanoic acid, isodecanoic acid and isononanoic acid, 2-oxo-2-ethyl-4-hydroxy-3-methyl-5-butanoic acid, oxaloacetic acid, 3-methyl-2-oxo-butanoic acid, 3-methyl-2-oxo-pentanoic acid, 2-oxoglutaric acid and 3-mercapto-2-oxo-propionic acid, NaCl, KCl, MSG, Guanosine Monophosphate (GMP), Inosine Monophosphate (IMP), ribonucleotides such as disodium inosinate, disodium guanylate, N- (2-hydroxyethyl) -lactamide, N-lactoyl-GMP, N-lactoyl tyramine, gamma-aminobutyric acid, cysteine, 1- (2-hydroxy-4-methoxyphenyl) -3- (pyridin-2-yl) propan-1-one, arginine, potassium chloride, ammonium chloride, succinic acid, N- (2-methoxy-4-methylbenzyl) -N' - (2- (pyridin-2-yl) ethyl) oxamide, N- (heptan-4-yl) benzo (D) (1,3) dioxole-5-carboxamide, N- (2, 4-dimethoxybenzyl) -N '- (2- (pyridin-2-yl) ethyl) oxamide, N- (2-methoxy-4-methylbenzyl) -N' -2- (5-methylpyridin-2-yl) ethyl) oxamide, cyclopropyl-E, Z-2, 6-nonadienamide, glutamic acid, glutamate, monosodium glutamate, monopotassium glutamate, monoammonium glutamate, diammonium glutamate, magnesium diglutamate, L-asparagine or a salt thereof, 5 '-ribonucleotide or a salt thereof, calcium 5' -ribonucleotide, disodium 5 '-ribonucleotide, dipotassium 5' -ribonucleotide, inosinic acid, guanylic acid, adenylic acid, inosinic acid hydrochloride, guanylic acid, Guanylate and adenylate, guanosine 5' -monophosphate, inosine 5' -monophosphate, 5' -adenylate, guanylate disodium, inosinate disodium, adenylate disodium
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Overexpression of the related protein GS2-Like in HEK 293 cells also results in decreased TAG storage, which suggests a functional role for both of these proteins in lipolysis in vivo (62)
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[4] [9] That approval is narrow and specific
